Egredouncye, a Medieval Sweet and Sour Dish

Sometime around the year 1420, a Master chef (or chefs- nobody seems to know exactly who) compiled a bunch of recipes in a manuscript now known as the Harleian MS 279. This manuscript, combined with a few others, was later published as Two Fifteenth Century Cookery Books by Thomas Austin in 1888.  Today’s recipe is from Volume One! Egredouncye, or Egredouce (pronounced…

Elizabethan Jumbal Biscuits

Two of my all-time favorite things are history and food so I thought, why not put them together? Perhaps the easiest way to experience and connect with the past is to eat authentic ancient food. Since such dishes can be hard to come by, our best option is to make them at home! A (very) brief overview of Elizabethan food During the Elizabethan…